کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10279004 | 464595 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Predicting the initial freezing point and water activity of meat products from composition data
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
In this paper we predict the water activity and initial freezing point of food products (meat and fish) based on their composition. The prediction is based on thermodynamics (the Clausius-Clapeyron equation, the Ross equation and an approximation of the Pitzer equation). Furthermore, we have taken the effect of bound water into account, by using a linear relation between mass fractions of bound water and the mass fractions of soluble biopolymers. Model parameters are estimated using data of meat. The validity of the model is checked against data of fish. Good agreement with experimental data are obtained in the range of aw>0.70. Furthermore, our results remove the inconclusiveness on the prediction of bound water that exists in literature.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 66, Issue 4, February 2005, Pages 469-475
Journal: Journal of Food Engineering - Volume 66, Issue 4, February 2005, Pages 469-475
نویسندگان
R.G.M. van der Sman, Eric Boer,